MITO SUSHI AND GRILL
6764 EAGLE WATCH DR, Orlando FL 32822
Last inspected Jul 15, 2026 · 16 visits since August 2023
APR 25
JUN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025031835 | Apr 4, 2025 | Jun 25, 2025 | $400 |
| 4--2024068734 | Sep 17, 2024 | Feb 26, 2025 | $400 |
| 4--2023042595 | Apr 24, 2023 | Aug 24, 2023 | $600 |
| 4--2018044262 | Jul 2, 2018 | Sep 28, 2018 | $360 |
Inspection history
16 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over spring mix front counter reach in cooler Operator switched
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in front counter reach in cooler completely thawed.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tempura batter cookline for 2 hours Operator time marked
No paper towels or mechanical hand drying device provided at handwash sink. Entrance to kitchen Operator stocked
Show the remaining 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room
Bowl or other container with no handle used to dispense food. Plastic cups in bin of flour and rice Operator removed
Carbon dioxide/helium tanks not adequately secured. Operator secured all
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in front counter reach in cooler completely thawed.
Duct tape used to repair nonfood-contact surface. Used on bottom Mae table door in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas cookline 81F Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom in kitchen
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items throughout not date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen
Equipment in poor repair. Gasket Reach in cooler door make table in kitchen torn
In-use tongs stored on equipment door handle between uses. 3 tongs hanging on gas pipes. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. White rice in kitchen used to make fried rice. Operator time marked
Handwash sink not accessible for employee use at all times. Front counter sink has several plastic lids in it. Operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items throughout not date marked
Bowl or other container with no handle used to dispense food. Cup in bin of mayo sauce in walk in cooler
Carbon dioxide/helium tanks not adequately secured. By ice machine. Operator chained
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen
Employee eating in a food preparation or other restricted area. In prep area by sushi rice that is cooking
Equipment in poor repair. Gasket Reach in cooler door make table in kitchen torn
In-use tongs stored on equipment door handle between uses. 3 tongs hanging on gas pipes. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate12 Basic
Show 24 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting fried pork breast with bare hands. Recook to 173F
Food stored in ice used for drinks. Container of lemons in soda machine ice bin Operator removed and discarded ice.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over spinach in reach in cooler part sushi station Operator switched
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in make table from overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in make table from overnight 45F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table
Handwash sink not accessible for employee use at all times. Sponge in sink sushi area Big spoon in sink by 3 compartment sink Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired 2022
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator showed up during inspection
No soap provided at handwash sink. By 3 compartment sink Operator filled
Probe thermometer not within the intended measuring range of use. Calibrated and thermometer was 12 degrees off
Three-compartment sink or dishmachine used to clean maintenance tools. Operator cleaned out dust pan in sink
Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken and rice Operations removed
Buildup of food debris/soil residue on equipment door handles. Icrowave handle soiled
Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink Operator chained
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A-few vents in kitchen and by dish machine
Exterior door has a gap at the threshold that opens to the outside. Gap around screening back door
In-use knife/knives stored in cracks between pieces of equipment. Spatula between stove and fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and rice scoop Operator removed
Insect control device installed over food preparation area. On shelf over microwave and beside to go containers Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers Fan cover in walk in cooler Outside soda nozzles
Unwashed fruits/vegetables stored with ready-to-eat food. Green onions over tofu in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Cookline Operator removed
Wiping cloth sanitizing solution stored on the floor. Operator removed
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout
Handwash sink used for purposes other than handwashing. Thawing fish in handwashing sink sushi area
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One showed up during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
Accumulation of debris on exterior of warewashing machine. Top part
Current Hotel and Restaurant license not displayed. 2025 displayed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter in sushi area by toaster oven
Employee with no hair restraint while engaging in food preparation. Cook in kitchen. He put on hat
Food stored on floor. Boxes of ice cream on floor in walk in freezer Operator pulled off floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 96F Operator removed
Light not functioning. A few in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in cooler sushi area
Standing water in bottom of reach-in-cooler. Bottom of make table in kitchen
Time/temperature control for safety food thawed in an improper manner. Fish thawing in handwashing sink sushi area at room temperature. Still frozen to touch Operator put in refrigerator
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Operator put in sanitizer bucket
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler
Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment
Current Hotel and Restaurant license not displayed. Current displayed license dated 2025
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table
Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place
Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket
Equipment in poor repair. -Gasket torn front counter reach in cooler
Food stored on floor. -broccoli stored on floor in walk in cooler
Light not functioning. -multiple light fixtures in kitchen burned out
No conspicuously located ambient air temperature thermometer in holding -Make table kitchen
Apr 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler
Roach activity present as evidenced by live roaches found. -1 live roach on step ladder by breaker boxes -4 live under right side of 3 compartment sink in corner junction with opening gap at bottom where the white pipe enters the wall -5 live roaches in between right side support bracket and wall on both shelves above 3 compartment sink -1 live roach under flip top reach in cooler in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler
Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink blocked by buckets and strainer
No soap provided at handwash sink. -hand wash sink next to 3 compartment sink
Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment
Current Hotel and Restaurant license not displayed. Current displayed license dated 2025
Dead roaches on premises. -1 dead under right side of 3 compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table
Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place
Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket
Equipment in poor repair. -Gasket torn front counter reach in cooler
Food stored on floor. -broccoli stored on floor in walk in cooler
Light not functioning. -multiple light fixtures in kitchen burned out
No conspicuously located ambient air temperature thermometer in holding -Make table kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. -sushi bar reach in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board at flip top reach in cooler
Apr 4, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler
Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed
Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Current Hotel and Restaurant license not displayed. 2025 displayed
Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned
Equipment in poor repair. Gasket torn front counter reach in cooler
Floor soiled/has accumulation of debris. Throughout
Light not functioning. Several in each light fixture in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen
Apr 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority2 Intermediate14 Basic
Show 21 findings ▾
Container of medicine improperly stored. Container of fiber Package of cough drops by hand wash sink front counter Operator removed
Employee washed hands with no soap. Employee handled raw fish and then washed hands with no soap and then handled utensil to remove items from fryer
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler
Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of tuna not thawed according to instructions
Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One showed up during inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of tuna not thawed according to instructions Stop sale
Current Hotel and Restaurant license not displayed. 2025 displayed
Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned
Equipment in poor repair. Gasket torn front counter reach in cooler
Floor soiled/has accumulation of debris. Throughout
In-use tongs stored on equipment door handle between uses. Hanging on metal pipe kitchen Operator removed
Light not functioning. Several in each light fixture in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw beef (60F - Cold Holding); raw shrimp (59F - Cold Holding); raw chicken (58F - Cold Holding); shelled eggs ambient (61F - Cold Holding); butter (58F - Cold Holding) per operator less than 2 hours. Put items in freezer to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table
Handwash sink not accessible for employee use at all times. In kitchen by 3 compartment sink Operator cleared path to make accessible
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by 3 compartment sink Operator stocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked
Accumulation of debris on exterior of warewashing machine. Top
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package. Stop sale issued
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Prep area Operator removed
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin
Carbon dioxide/helium tanks not adequately secured. In kitchen
Equipment and utensils not properly air-dried - wet nesting.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin
Carbon dioxide/helium tanks not adequately secured. In kitchen
Equipment and utensils not properly air-dried - wet nesting.
Light not functioning. In hood
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw shrimp in walk in freezer Operator switched
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. End of sushi counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant
Spray bottle containing toxic substance not labeled. Bottle of degreaser on floor by cookline Operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin
Bowl or other container with no handle used to dispense food. Bowl in raw chicken make table Operator removed
Carbon dioxide/helium tanks not adequately secured. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi line Operator moved.
Equipment and utensils not properly air-dried - wet nesting.
Light not functioning. In hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink end of sushi line Microwave Operator cleaned
Plumbing system in disrepair. Hot water turned off handwashing sink end of sushi line due to loud noise. Operator turned on. Operator fixed during inspection
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Front counter. Operator put in sanitizer bucket.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper at 54F per operator less than one hour. Put in freezer to rapid chill. Recheck 1 hour 36F.
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves under cooking equipment where utensils and pans are stored.
No soap provided at handwash sink. Front counter and kitchen sink by 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had a copy of plan but not filled out. Operator filled it out.
Non-pitting surface rust on food-contact equipment. Walk in cooler and bottom of prep tables in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mayonnaise sauce made yesterday Tempura sauce made yesterday Beef prepped yesterday In walk in cooler.
Spray bottle containing toxic substance not labeled. Degreaser by 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used for raw chicken in make line. Plastic cup in rice bin.
Buildup of food debris/soil residue on equipment door handles. Throughout.
Cardboard used to line nonfood-contact shelves. Prep table next to fryer and bottom shelf on prep table by 3 compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drinks on sushi counter.
Equipment in poor repair. Gasket on reach in cooler doors on make line torn.
Floor soiled/has accumulation of debris. Walk in freezer.
Food stored on floor. Bag of chicken in walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Sushi bar
Light not functioning. Hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks by three compartment sink and walk in cooler. Outside of kitchen equipment. Gaskets in kitchen.
Stored food not covered. Scallops under makeline in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Behind all kitchen equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate17 Basic
Show 26 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran through 3 cycles tested zero ppm. Operator primed machine and retested at 50ppm
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut and plated cooked chicken with bare hands. Spoke to manager no bare hand contact with ready food.
Raw animal food stored over canned/bottled drinks. Raw chicken on top red cooking wine in walk in cooler.
Raw animal food stored over or with unwashed produce.raw Raw chicken above cucumbers in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat sauce.
Toxic substance/chemical improperly stored. Hand sanitizer on counter with clean plates.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in compartment sink. Spoke to operator on wash hands in sink only.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager 5 employees. Certified manager came in during inspection.
Spray bottle containing toxic substance not labeled. Cleaner on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. In white sauce and rice.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured.
Cardboard used to line nonfood-contact shelves. Throughout kitchen area under tables and condiment racks.
Clean utensils or equipment stored in dirty drawer or rack. Small bowls in dish area stored in dirty bus tub.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with condiments.
Employee eating in a food preparation or other restricted area. Employee eating on cook line.
Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsed board. Did not wash or sanitize.
Floor soiled/has accumulation of debris. Underneath cooking equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled old food debris.
Light not functioning. Overhood in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler on cook line.
No handwashing sign provided at a hand sink used by food employees. Sink at kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top old debris and in between fryers. Lids soiled on bulk sauces. Gaskets soiled on reach in coolers in kitchen and sushi station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area and front counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.